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Honeycomb and salted caramel cheesecake

A delicious honeycomb and salted caramel cheesecake, perfect for special occasions. If you wish to make your own salted caramel and honeycomb (which if you have time I recommend, please see my profile for the recipes on how to do so). Ideally you will want to make these a few hours before making a start on the cheesecake or even the night before to ensure that the honeycomb and caramel have had plenty of time to cool.

For the biscuit base:

Place the biscuits into a sealable freezer bag and with a rolling pin, crush up the biscuits until fine crumbs form; you can also use a food processor.

Melt the butter in a saucepan over a medium heat. Once melted, stir the biscuit crumbs into the melted butter. Spoon the mixture into the prepared cake tin, pressing down evenly with the back of a spoon. Allow to set in the fridge for at least 15 minutes.

For the cheesecake filling:

In a bowl, whisk up the cream cheese and add in the sifted icing sugar, vanilla and mix.

Whisk up the double cream until peaks form and fold into the cheese mix. Gently mix in the broken up honeycomb. It's up to you how much honeycomb you put in, I put in around 50g and with the topping it gave a nice balance of flavour.

Pour the cheese mix evenly onto the biscuit base and allow to set in the fridge for at least 3 hours or ideally overnight.

Once set, remove the cheesecake from the tin and decorate with the salted caramel (generously!) and honeycomb however you wish.